Slow Cooker Beef Madras Curry Recipe
- Prep time: 30 Minutes
- Cook time: 8 Hours & 15 Minutes
- Total time: 8 Hours & 45 Minutes
- Serves: 6
Ingredients
Curry Paste
- 3 tsp garlic, crushed
- 2 tsp ginger, minced
- 2 tsp black pepper, ground
- ½ tsp cinnamon, ground
- 2 tsp garam masala
- 2 tsp turmeric, ground
- ¼ cup coriander, ground
- 2 tsp mustard seeds
- ¼ cup cumin, ground
- ¼ cup malt vinegar
- 1 Tbsp oil
Everything Else
- 1 kg (2.2 lb) beef, cubed
- 1 onion, sliced
- 2 Tbsp tomato paste
- 2 tsp chili powder
- 400 g (14.1 oz) crushed tomatoes
- 1 cup beef stock
Instructions
- Firstly, in a bowl, add all the curry paste ingredients, stir until a smooth paste.
- In a frypan over high heat, quickly brown the beef. Once browned, put to the side.
- In the same frypan, add the curry paste and cook until fragrant. Approximately 3-5 minutes.
- Transfer the beef and curry paste to a slow cooker. Next, add the onion, tomato paste, chili powder, crushed tomatoes, and beef stock.
- Cook on low for 8 hours or until the beef is tender.
- Serve & Enjoy.
Recipe Tips
- If you need this recipe to be gluten-free, then make sure you use some apple cider vinegar instead of malt vinegar.
- You can skip the browning of the beef and the frying of the curry paste. However, I do find that you will lose a lot of flavor and texture by doing so.
- If you want to use a store-bought madras curry paste, simply add three-quarters of a cup of jar curry paste instead of making the homemade version. I still highly recommend taking the time to make the homemade madras curry paste.
- I highly recommend adjusting the chili powder if you do not like spicy food. Two teaspoons will give you a hot curry, anything higher will likely make your mouth burn. If you do not like spicy food, then I highly recommend lowering the quantity.
- If you find that the curry is a little too spicy, try serving some dairy with it. Yogurt always goes well with curry.